Description
Fluffy pumpkin cupcakes loaded with warm spices, topped with silky Biscoff buttercream frosting and crunchy cookie crumbles. The perfect fall treat!
Ingredients
Scale
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ½ cup milk (room temperature)
- ¼ cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup unsalted butter (room temperature)
- ½ cup Biscoff cookie butter spread
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- 6 Biscoff cookies (halved)
- 2 tablespoons Biscoff cookie crumbs
Instructions
- Get Ready: Preheat your oven to 350°F. Line your cupcake pan with paper liners.
- Dry Mix: Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a bowl.
- Wet Mix: Combine pumpkin puree, milk, oil, egg, and vanilla in another bowl until smooth.
- Combine: Pour wet into dry and fold gently. Stop when you don’t see any flour streaks.
- Fill Up: Scoop batter into each liner until about two-thirds full.
- Bake Time: Pop them in for 18-20 minutes at 350°F.
- Cool: Let them rest in the pan for 5 minutes. Transfer to a cooling rack.
- Butter Magic: Beat softened butter for 2-3 minutes until fluffy and light.
- Cookie Love: Mix in Biscoff cookie butter spread until smooth.
- Add Sugar: Gradually beat in powdered sugar on low speed.
- Flavor It: Add vanilla extract and salt. Mix until smooth.
- Texture Fix: If too thick, add heavy cream slowly.
- Pipe Away: Fill your piping bag and create swirls on each cupcake.
- Finish Strong: Top each with a halved Biscoff cookie and sprinkle cookie crumbs.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg